Tomato, fennel & bean soup

The element of Tomato, fennel & bean soup

  • three teaspoons olive fossil oil
  • 1 leek, pale section entirely, washed, thinly sliced crossways
  • 1 fennel bulb, thinly sliced crossways
  • 1 garlic clove, crushed
  • 375ml Massel vegetable liquid stock
  • 1 400g tin Italian diced tomatoes (La Gina brand)
  • 1 300g tin butter beans (Edgell make), rinsed, drained
  • iii/iv teaspoon ground dark pepper
  • 1 sachet bouquet garni (MasterFoods make)
  • 1 crusty seeded staff of life whorl, ends trimmed, thinly sliced
  • 1 1/two tablespoons chopped fresh continental parsley

The instruction how to make Tomato, fennel & edible bean soup

  • Preheat oven to 200u00b0C. Heat one-half the petroleum inwards a saucepan over medium-high rut. Add leek, fennel as well as garlic, and cook, stirring, for 2-3 minutes or until leek softens. Add stock, tomatoes, butter beans, pepper too bouquet garni.
  • Simmer, covered, for 12-xv minutes or until vegetables are tender.
  • Meanwhile, home bread slices on a baking tray together with brush amongst remaining fossil oil. Bake in preheated oven, turning once, for 10 minutes or until crisp.
  • Remove bouquet garni from soup together with stir inwards parsley. Ladle into bowls in addition to serve with toast slices.

Nutritions of Tomato, fennel & bean soup

  • 114.481 calories
  • 4 grams fat
  • 1 grams saturated fatty
  • xiii grams carbohydrates
  • 7 grams sugar
  • iv grams poly peptide
  • 93.65 milligrams sodium

* All nutrition values are per serve